Green Goddess is a wonderful dressing to have up your sleeve for jazzing up fresh lettuce leaves and turning a plain old chicken salad into a ‘wow’ dish. The herby flavours and creaminess work amazingly with chicken, and this dish also a great match with a fuller flavoured, fruity white wine such as Farm to Table Chardonnay.
Green Goddess Dressing2 anchovies chopped
2 garlic cloves chopped
½ cup mayonnaise
½ cup sour cream (or plain Greek yoghurt)
½ cup flat leaf parsley fresh
2 tablespoons tarragon fresh
2 tablespoons bail, fresh
2 tablespoons chives
2 tablespoons lemon juice
¼ cup olive oil
1 teaspoon sea salt
Black pepper to taste
Chicken Salad2 chicken breasts boneless, skinless (or buy BBQ / rotisserie chicken for a quick option)
4 cups fresh mixed salad leaves
1 cucumber, cut into small chunks
1 stalk celery, washed and sliced into small pieces
2 spring onions or ¼ cup red onion, chopped
Place all the dressing ingredients into a blender, add some olive oil and blitz until smooth. Add more oil, salt & pepper if needed.
Grill or BBQ the chicken breast until cooked through (around 8 -10 minutes each side). Remove from the grill and let sit for 5 minutes. Slice the chicken.
In a serving bowl, add the lettuce and gently toss with enough green goddess dressing to coat lettuce. Lightly
Add remaining salad ingredients and sliced chicken on top of lettuce and drizzle with some more dressing. Serve leftover dressing on the side.
Enjoy salad on its own, or serve with warm Turkish or pita bread and a chilled glass of Farm to Table Chardonnay. Enjoy!